Schmancy mushroom noodles

Tastes fancy…makes easy

1 lb fresh mushrooms, rough chopped (I used baby bellas)

1 to 1 1/2 cup large diced beef (leftover roast, corned beef, or whatever meat-like thing you have on hand. I used deli slices)

1/4 cup flour

3 tbs butter

1 Tbs olive oil

2 cloves garlic – minced

1 can beef consumme (or stock, or broth – 10 to 14 oz)

1/4 cup red wine*



cooked noodles (I made a batch of home made thick egg noodles)


Put olive oil, 1tbs of the butter, mushrooms and garlic into a large saucepan. Sautee stirring frequently until mushrooms are soft and the garlic is fragrant.




add the remaining butter and melt. Stir in flour, continue stirring contantly to cook flour slightly and make a light roux (or gravy starter or whatever you want to call it). Continue stirring and drizzle in beef consumme. Stir until slightly thickend.  Stir in wine and simmer 5 to 10 minutes. Add water if needed to adjust thickness. Add salt and pepper to taste. Add cooked noodles, toss to coat and serve.




*If you have better things to do with wine than cook with it (like drink it) or don’t have any around, it can be omitted. If you do that, you may want to add a dash of balsamic vinegar for a little acidity. If you want to use grocery store cooking wine 1. I won’t tell  and 2. you may not need to add any further salt at the end. Taste first, ok?



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It’s one of those weeks…sorry no menu ideas. Once again, I got nothin’.

Youngling has a heckuva week so we are just rolling on the fly…DIY pizza is a good thing. Made a couple of very large ones, and we’ve been hang gliding on leftovers. Ahhh…cold pizza and coffee, the breakfast of champions…or parents at christmastime


6 cups flour

2 cups water

2 tsp sugar

4 1/2 tsp fast acting yeast

2 tsp salt

small jar pizza sauce (hey, it’s practical…not healthy or gourmet or anything)

garlic powder

grated parmesean (yep…I used the grocery store kind in the plastic jar)

shredded mozzerella

cooking spray

other toppings as desired


warm the water to 130 f. In a large bolw, briefly stir in sugar then sprinkle yeast on top. Allow to sit for 10 minutes to allow yeast to bloom and foam. stir in 5 1/2 cups flour and salt. Using remaining flour on kneading surface, knead dough about 5 minutes until smooth, elastic and slightly tacky.

lightly coat a large bowl with oil or cooking spray. place the dough in the bowl and cover with a clean kitchen towl. Allow the dough to rise in a warm place for 1-2 hours or unitil doubled in size.

Divide dough in half, and roll on floured surface to desired thickness. We like medium thin – this makes a soft, new york style crust.

sprinkle pizza pan or cookie sheets with corn meal or coat with oil to prevent sticking. Sprinkle crust with garlic powder, spoon on pizza sauce and top with a spinkle of parmesean cheese…layer on any other desired toppings…bake at 400 for 20-25 minutes.


Enjoy. Possibly for days.